Preheat your oven to 425 F/ 225 C.

Heat some vegetable oil in a large skillet/ pan/ saucepan.

Add the diced chicken, the green chili and Mexican spices. Mix well & make sure each piece is coated.

Cook 20 minutes on medium heat stirring occasionally, or until the chicken is cooked through.

Set it aside.

Place 1 tortilla on a clean work surface. Spread 2 tablespoons of Red Enchilada sauce over the surface of the tortilla. Top with black beans ( 1 tbsp) , then add in a spoonful of the chicken mixture. Top with 1 -2 tbsp Mexican cheese. Roll up to enclose filling. Place in a greased ovenproof 13 x 9-inch dish.

Repeat same with the remaining tortillas.

Spread the enchilada sauce on top of the tortillas generously. Sprinkle on the remaining Mexican shredded cheese.

Bake for 15-20 minutes or until the cheese melts & the enchiladas are heated through.

Remove from the oven and serve immediately.

Add some fresh chopped cilantro, sour cream if you'd like.